USS Missouri Buttermilk Pie

This recipe for this creamy, pecan-custard pie takes its name from the battleship Missouri, where it was said to be served to President Harry Truman. When the president requested the recipe, the chief steward refused, but decided to share it after retiring in 1970.

The recipe was submitted by a Columbia, Missouri, reader for a Midwest Living® pie contest. "I fix it a lot for company," says the reader. "Almost everybody asks for the recipe after they try it."

For a variation without the pecan topping, try Buttermilk Pie, from a Benton Harbor, Michigan, reader who created her pie by combining two other recipes. She flavors it with vanilla and a hint of lemon.

Fantasy Chocolate Pie

Dream about all the ingredients you'd like to see in a dessert, and you'll see why we named this Fantasy Chocolate Pie. It's made with three kinds of chocolate pieces (milk chocolate, semisweet and semisweet-and-white-chocolate swirled)—plus coconut, pecans and almonds. For extra indulgence, top with whipped cream and chocolate curls.

Wisconsin Harvest Pie

This almond-kissed, fruit-packed pie comes from David Harper, of Richland Center, Wisconsin. He likes to serve it with a wedge of Wisconsin cheese, but it's just as good with vanilla ice cream or whipped cream! The recipe was a finalist in our annual recipe contest.

Triple Lemon Pie

This pie earns its triple-lemon name from lemon zest, lemon juice and lemon extract. (You can add lemon slices and whipped cream on top of the baked pie for even more lemony goodness.) A store-bought piecrust speeds prep time.

Chocolate Pecan Pie

Double Berry Vanilla Cream Pie

A double dose of berries tops a tangy-sweet sour cream pudding filling in a toasted almond crust. It's the perfect warm-weather dessert because it requires less than 30 minutes in the kitchen before you tuck the pie in the refrigerator to chill.

Old-Fashioned Sour Cream/Raisin Pie

Michigan Cherry-Berry Pie

Frozen unsweetened tart red cherries, frozen red raspberries and cherry juice or cranberry juice form the heart of this recipe inspired by the Cherry-Berry Pie served at Jesperson's Restaurant in Petoskey, Michigan.

Old-Country Belgian Pie

A Green Bay, Wisconsin, reader celebrates her heritage by baking this Belgian pie from an old-country recipe for fruit tart. While this recipe uses fresh apples, fresh fruit was sometimes scarce in the 1800s, so clever Wisconsin cooks developed pie fillings from dried fruit and even rice.

Classic Sweet Potato Pie

Chocolate Chess Pie

Fort Wayne, Indiana, cookbook author Marcia Adams loves this standout treat. "It's so easy to prepare," she says. This is Marcia's rendition of the Southern classic chess pie: a basic dessert made with eggs, sugar, butter and a little flour.

Apple-Cranberry Walnut Pie

Luke's Lemon Meringue Pie

This lemon meringue pie recipe, which includes candied lemon peel, is a favorite at Southmoreland on the Plaza, a historic 13-room inn northeast of Country Club Plaza in Kansas City, Missouri. The recipe comes from Luke Reichle, brother of Southmoreland co-owner Mark.

Rhubarb Pie

On The Register's Annual Great Bicycle Race Across Iowa (RAGBRAI), pie is king, and rhubarb reigns supreme. Orange peel and cinnamon flavor the soft rhubarb filling in this recipe inspired by RAGBRAI food vendors that populate the route.

North Dakota Juneberry Pie

Called the Blueberry of the Northern Plains, juneberries (also known as serviceberries) give bakers in North and South Dakota a reason to warm kitchens in summer. Pies featuring the berry bake a deep purply red and bring a nutty almond flavor to every fork full.

Mommy's Pumpkin Pie

"This recipe is adapted from my mother's classic pumpkin pie," says Linda Hundt, owner of Sweetielicious Bakery Cafe in DeWitt, Michigan. "I added cream to make it a bit richer and orange zest for flavor." The result is a dark mahogany pumpkin pie with ginger-cinnamon-clove spiciness.